Is store-bought cookies worth more than the ones granny made? Let’s make some tasty, yet healthy hazelnut cookies and find it out!
Ingredients
Beginner
- 1 cup / 100g Hazelnut
- 1 stick / 100g Butter
- 1 tablespoon Honey or sweetener of choice
- 1½ cups / 200g Flour
- 1 Egg
- ½ teaspoon / 2g Salt
- 1 tablespoon / 15ml Water
Advanced
- 1 cup / 100g Hazelnut
- 1 tablespoon / 15ml Oil
- 1 stick / 100g Butter
- 1 tablespoon Honey or sweetener of choice
- 1 Egg
- ½ teaspoon / 3ml Vanilla extract
- ½ cup / 60g Flour
- ¼ teaspoon / 1g Baking powder
- ½ teaspoon / 2g Salt
- 1 tablespoon Water
Keto
- 1 cup / 100g Hazelnut (whole)
- 2 Egg whites
- ½ tablespoon Stevia or sweetener of choice
- 1 teaspoon / 5ml Vanilla extract
How to make Hazelnut cookies
Flavor boost
- We can use blanched or natural hazelnuts. Natural ones will have a darker color while blanched ones will be more like commercial cookies. Pour the hazelnuts onto a baking tray.
- Place the hazelnuts into 375°F / 190°C preheated oven and bake until golden brown for about 10-15 minutes.
Beginner
- Pour the hazelnuts into a food processor. If we like munching on hazelnut bits in our cookies then keep some out of the fine grinding process or just simply don’t grind it so meticulously.
- Grind the hazelnuts to the desired texture. It may require us to move the hazelnut meal off the side of the food processor.
- In a mixing bowl beat butter and sweetener until creamy.
- Add ground hazelnut, flour, egg, salt and water.
- Mix them together.
- Make a couple of test balls to find the optimal cookie size. Ours is 0.5 oz / 15g which is about the size of a medium walnut. Make balls from the dough and place them onto a baking tray not too close to each other as they will be pressed.
- Press them down with a fork horizontally.
- Then vertically. If the fork sticks, apply a bit of oil on its back.
- Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
- Try one.
Enjoy!
Advanced – Shop like
- Grind hazelnuts and oil until creamy. Keep some bits out if desired.
- Cream butter and sweetener.
- Add hazelnut, egg, vanilla, flour, baking powder, salt and water.
- Mix them together. We will get a soft creamy texture that is hardly manageable at room temperature so we need to cool it down in the fridge or freezer.
- Make balls from the dough and place them onto a baking tray not too close to each other. Our favorite size is 0.5 oz / 15g which is about the size of a medium walnut.
- Press them down with a fork horizontally then vertically.
- Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
Enjoy!
Something else – Keto
- In a food processor grind hazelnut.
- Whip the egg whites until stiff peaks form.
- Fold in the ground hazelnut, sweetener and vanilla until combined. Check for sweetness and adjust accordingly.
- Lay parchment paper onto a baking tray and spoon out the mixed egg whites.
- Press them down with a fork.
- Bake at 320°F / 160°C for 25 minutes or until lightly browned.
Enjoy!
Hazelnut Cookies Recipe
Is store-bought cookies worth more than the ones granny made? Let’s make some tasty, yet healthy hazelnut cookies and find it out!
Ingredients
Beginner
- 1 cup / 100g Hazelnut whole
- 1 stick / 100g Butter
- 1 tablespoon Honey or sweetener of choice
- 1½ cups / 200g Flour
- 1 Egg
- ½ teaspoon / 2g Salt
- 1 tablespoon / 15ml Water
Advanced
- 1 cup / 100g Hazelnut whole
- 1 tablespoon / 15ml Oil
- 1 stick / 100g Butter
- 1 tablespoon Honey or sweetener of choice
- 1 Egg
- ½ teaspoon / 3ml Vanilla extract
- ½ cup / 60g Flour
- ¼ teaspoon / 1g Baking powder
- ½ teaspoon / 2g Salt
- 1 tablespoon Water
Keto
- 1 cup / 100g Hazelnut whole
- 2 Egg whites
- ½ tablespoon Stevia or sweetener of choice
- 1 teaspoon / 5ml Vanilla extract
Instructions
Flavor boost
- We can use blanched or natural hazelnuts. Natural ones will have a darker color while blanched ones will be more like commercial cookies. Pour the hazelnuts onto a baking tray.
- Place the hazelnuts into 375°F / 190°C preheated oven and bake until golden brown for about 10-15 minutes.
Beginner
- Pour the hazelnuts into a food processor. If we like munching on hazelnut bits in our cookies then keep some out of the fine grinding process or just simply don’t grind it so meticulously.
- Grind the hazelnuts to the desired texture. It may require us to move the hazelnut meal off the side of the food processor.
- In a mixing bowl beat butter and sweetener until creamy.
- Add ground hazelnut, flour, egg, salt and water.
- Mix them together.
- Make a couple of test balls to find the optimal cookie size. Ours is 0.5 oz / 15g which is about the size of a medium walnut. Make balls from the dough and place them onto a baking tray not too close to each other as they will be pressed.
- Press them down with a fork horizontally.
- Then vertically. If the fork sticks, apply a bit of oil on its back.
- Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
- Try one.
Advanced – Shop like
- Grind hazelnuts and oil until creamy. Keep some bits out if desired.
- Cream butter and sweetener.
- Add hazelnut, egg, vanilla, flour, baking powder, salt and water.
- Mix them together. We will get a soft creamy texture that is hardly manageable at room temperature so we need to cool it down in the fridge or freezer.
- Make balls from the dough and place them onto a baking tray not too close to each other. Our favorite size is 0.5 oz / 15g which is about the size of a medium walnut.
- Press them down with a fork horizontally then vertically.
- Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
Something else – Keto
- In a food processor grind hazelnut.
- Whip the egg whites until stiff peaks form.
- Fold in the ground hazelnut, sweetener and vanilla until combined. Check for sweetness and adjust accordingly.
- Lay parchment paper onto a baking tray and spoon out the mixed egg whites.
- Press them down with a fork.
- Bake at 320°F / 160°C for 25 minutes or until lightly browned.
Pin now, Enjoy later!
